Directions

Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce the heat to medium, and cook until fork tender, 8 to 10 minutes. Remove from the heat and drain. Put the potatoes back in the pot over low heat to dry them, then mash with a potato masher. Add the heavy cream, butter, and garlic puree and mix well, but remember the potatoes should be slightly lumpy. Season with salt and pepper. Set aside and keep warm. In a large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 degrees F. In a small mixing bowl, toss the onions with the hot sauce. Put the flour in a shallow bowl and season with Essence. Dredge the onions rings in the flour, shaking them to remove excess flour. Fry them in batches in the hot oil, turning them once, until golden brown, 2 to 3 minutes. Drain on paper towels, then season with Essence. Set aside and keep warm. Rub the rib-eyes with the olive oil and season with Essence. Heat a large saute pan over medium-high heat. Add the steaks and cook for 6 to 8 minutes on each side for medium-rare, 130 degrees to 140 degrees F, 10 minutes for medium, 145 degrees F to 150 degrees F, 12 minutes for well done, 155 degrees to 165 degrees F. Remove the steaks from the saute pan and add the Worcestershire, stirring to loosen any browned bits on the bottom of the pan. To serve, spread equal amounts of the garlic potatoes on one half of each hoagie bun. Tuck in the steaks and drizzle with the pan drippings. Top with fried onion rings.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Recipe adapted from Emeril's TV Dinners, by Emeril Lagasse, published by William Morrow, 1998